Lamb stew with wine & rosemary

Yield: 6 Servings

Ingredients:

2 ea oranges
3 TB olive oil divided
2 lb boneless lamb shoulder/leg
1 md onion thinly sliced
1 c dry red wine
1/2 c chicken broth
2 ts tomato paste
3 cloves garlic -- minced
1 ts fennel seeds -- crushed
1 ea bay leaf
2 TB fresh rosemary -- chopped
1/2 lb shiitake mushrooms -- sliced : thin
1/2 lb button mushrooms -- sliced : thin
12 sm red new potatoes quartered
4 lg carrots 1/2" diagonal : chunks
2 TB balsamic vinegar
1/2 ts salt : ground black pepper to : taste
1 TB butter with 2 tbl flour : paste
1/2 c parsley -- chopped

Instructions:

Finely grate the zest juice the oranges and set peel and juice aside. In a Dutch oven heat 1 tablespoon olive oil over medium heat. Add half of lthe lamb and brown on all sides. Remove the lamb from the pan add the remaining meat and brown; remove from pan. Add another tablespoon olive oil to the pan add the onions and brown. Add the orange juice and red wine; cook at a high simmer for 5 minutes. Put the lamb back into the pan adding the orange zest borth tomato paste garlic fennel seeds bay leaf and 1 tablespoon rosemary. Bring to boil reduce the heat to medium low cover and simmer one hour. In a large nonstick skillet heat the 1 1/2 teaspoons olive oil over medium high heat. When hot add half the mushrooms and saute until golden; remove from the pan and add the remaining mushrooms. After the stew had cooked 1 hour add the potatoes and carrots. Cover and continue cooking 30 minutes. Stir in the mushrooms vinegar salt and pepper. Bring stew to boil add the butter-flour paste reduce the heat and simmer 5 minutes stirring occasionally. Stir in the parsley and serve. Recipe By : Seattle Times 1/24/96 From: Mastercook Mac